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Recipes starting with R

  • Time: 10 minutes prep; 30 minutes over fire
  • Complexity: easy

Roasted Campfire Potatoes

Potatoes roasting over campfire

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

  • Time: 5–6 hours
  • Complexity: easy

Roasted Pork Shoulder

roast pork shoulder

I love cooking pork, but I’m not going to give you much of a recipe here. As a finished product, what you’ll get from this is a pile of pork that is salty and delicious. You can turn it into pulled pork, Bo Ssäm, some Italian gravy, or hundreds of other dishes. That part will be up to you.

In New England, these are often cut and called a Boston butt. Ours are bone-in with a nice fat cap on them, but this recipe can be made with a boneless piece or a picnic ham (fresh, not smoked). As long as you have a big piece of meat from the shoulder, it’ll be fine.

  • Time: 30 minutes prep
  • Complexity: very easy

Rosehip Tea

rose hips

Adapted from: Wild Fruits: An Illustrated Field Guide & Cookbook, by Mildred Fielder (Contemporary Books, Inc.)

  • Time: 30 minutes prep
  • Complexity: very easy

Rosehip syrup

Rosehip syrup

Rosehip syrup was an important source of vitamin C for English children during World War II. The British Ministry of Food gave these directions during the War for 2 pounds of hips. This recipe can be found in The Hedgerow Harvest, (Ministry of Food, England, 1943).

  • Time: 30 minutes prep
  • Complexity: very easy

Roasted Beets with Walnuts, Pear, and Endive

Roasted Beets with Walnuts, Pear, and Endive

Adapted from Alice Waters’ Chez Panisse Vegetables, Harper Collins Publishers, 1996.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Roasted Loin of Venison with a Nut Crust

Roasted Loin of Venison with a Nut Crust

From the Joy of Cooking.

  • Time: 30 minutes prep; 30 minutes to bake
  • Complexity: medium

Rabbit Pot Pie

Rabbit Pot Pie

A scrumptious, juicy rabbit pot pie.

  • Time: 30 minutes prep; 2 hours
  • Complexity: medium

Roasted Heritage Turkey

Roasted Heritage Turkey

The Clarks of Applecheek Farm include this tried and true recipe with each heritage turkey they sell. It is adapted from heritage turkey farmer and chef Sandra Kay Miller of Pennsylvania.

  • Time: 10 minutes prep; 2 1/2 hours in oven
  • Complexity: easy

Roast Duck

Roast Duck

Here's North Branch Farm's  simple way to roast a duck.

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A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

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